Semiya Payasam (Vermicelli Kheer)

Enjoy this Tamil New Year with this simple and sweet Semiya Payasam. Any normal day will turn dramatically into a festive day if you make some vada and payasam.  See here how to make paruppu vada.

Semiya Payasam (Vermicelli Kheer)

Now off to Semiya Payasam recipe.

Ingredients:

Roasted Vermicelli - 2 tablespoons only
Milk - 2 cups
sugar - 3 tablespoons
Cashew nuts - few ( as per your taste)
Raisins - few
Cardamom - 2 pods
Ghee - 2 teaspoon


Preparation:

• Add 1 teaspoon ghee in a pan and roast the vermicelli for a minute. If you are using un-roasted vermicelli, roast it for around 5 minutes in low flame, till it becomes light golden brown in color.
• Powder the cardamom and keep it aside.

 

             

• Roast the cashews and raisins in one teaspoon of ghee and keep it aside.
• Parallelly heat the 2 cups of milk in a bowl. Once it comes to a boil, change the heat to low and add the vermicelli. Stir it for a minute continuously.
• Let it cook in low heat for around 10 minutes. Stir it often. Add the sugar and stir it well.
• Let it again cook for 5 to 8 minutes till it becomes little thick. Make sure it does not become too thick. 
• If it becomes too thick, you might have to add some more warm milk, but the taste will be compromised.

• Once it is done, add cardamom powder, cashews and raisins and mix well.I did not have cashews when I made this, so used a few chopped pistachios for garnishing.
• Once it is cooled, the payasam will become more thicker. 
• Delicious payasam is ready :)
• Serve it hot or at room temperature.

Note:

A word of caution here: Add only 2 tablespoons of vermicelli. The quantity will look very very less when you compare with the milk. But at any cost, avoid the urge to add that little extra. Beleive me, if you add, then you would have to eat the payasam like vermicelli sweet idli :) or will need to add more warm milk once you cool it.